Saturday, October 27, 2007

Pasta and mussels Sauce

  • 14 oz shell pasta

  • 1 Tbl extra virgin olive oil

  • Sauce

  • 6 pints mussels, scrubbed

  • 1 cup dry white wine

  • 1/2 cup butter

  • 6 large garlic cloves, chopped fine

  • 5 Tbl chopped fresh parsley

  • 1 and 1/4 cups heavy cream

  • salt and pepper to taste

  1. Pull the beards off the mussels and rinse well in several changes of cold water. Discard any mussels that do not close when sharply tapped. Put mussels in large pan with the white wine. Cover pan, shake well, and cook over medium heat for 2-3 minutes until mussels open.

  2. Remove pan from heat, lift out mussels with slotted spoon, reserving liquid, and set aside until they are cool enough to handle. Discard any mussels that have not opened.

  3. Melt butter in pan over medium heat, stir in garlic, and cook for 1 minute. Gradually pour in reserved liquid, stirring to blend well. Stir in parsley and cream. Season to taste and bring to a simmer.

  4. Cook pasta in large pan of boiling salted water, with the oil, for 8-10 minutes, or until tender. Drain pasta, return to pan, cover, and keep warm.

  5. Remove mussels from shells. Stir mussels into cream sauce. Place pasta in warmed serving dish, pour in the sauce, and toss well to blend. Serve hot, with warm, crusty bread.

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